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    Home » Dessert » Indian Dessert » Sindhi Kheer

    Easy Sago Kheer Recipe

    Published: Apr 14, 2021 by Pavani · 18 Comments

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    Sindhi kheerni is a decadent milk based dessert made with tapioca pearls. This is an easy Sindhi dessert that can be made for any celebration big or small. I love make it for festivals, like Diwali and for birthdays.

    Sago kheer aka sabudana kheer is one of the easiest Indian dessert to make. Soaked tapioca pearls are cooked in milk until they are translucent and cooked through. They thicken the mixture as they cool giving a nice thick pudding like consistency.

    Hands with pink bangles holding a grey bowl with Sindhi Kheerni

    Table of contents

    • About the Recipe
    • What is Sago?
    • Why this recipe works
    • Ingredients
    • Instructions
    • Tips
    • You might also like

    About the Recipe

    I love milk based desserts. Be it Indian style rice pudding with jaggery or this Syrian rice pudding or even this vegan kheer using almond milk.

    Sago kheer is a popular Indian dessert that is widely made across India. Each region has its own version with slight differences in the ingredients or flavorings used.

    Essentially it is a pudding like dish made with milk and sabudana or tapioca pearls. Traditionally Sindhi kheerni is made either with sago or vermicelli. But in this recipe, I also add some vermicelli to sago to give it a nice textural contrast.

    Grey bowl placed on a Pewter tray with sago kheer topped with nuts

    What is Sago?

    Sago is also known as sabudana in Hindi, saggubiyyam in Telugu and javvarisi in Tamil. It is made from the inner part, or pith, of the stem of the sago palm tree. It is a flavorless starch and is used widely in Indian dishes.

    Sago is an almost pure carbohydrate and is essentially fat- and protein-free food. Despite being nutritionally deficient it is a staple in some cultures. It is eaten during the fasting (vrat) season in some regions of India.

    Sabudana Khichdi is a very popular savory dish made with sago. It is also used to make crispy and crunchy sago murukku. So all in all this is a very versatile ingredient that is great to have in the pantry.

    Grey bowl with tapioca pudding topped with chopped nuts and a spoon

    Why this recipe works

    If you have cooked with sago, you know that it is quite temperamental. If not prepped and cooked properly - it has a tendency to become either too soft or stay uncooked.

    But in this recipe, soaking sago for an hour, helps to make the grains absorb enough water. After simmering in the milk, they are perfectly cooked. So, do not skip the soaking step.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    To make this Sindhi Kheerni aka saggubiyyam payasam, you will need the following ingredients:

    Ingredients needed - details in recipe card
    • Sago or sabudana - look for medium sized grain. These cook evenly and don't become a mush after simmering. These are widely available in Indian or Asian grocery stores.
    • Vermicelli or Semya - this is an optional ingredient, but I love the textural contrast it provides to the dish. I use the really thin seviyan sold at Indian or Asian groceries.
    • Milk - I recommend whole milk for the best creamy texture. But 2% would also work. You can also use evaporated milk to save time from simmering milk.
    • Sugar - your basic white granulated sugar
    • Flavoring - saffron, ground cardamom
    • Nuts - most commonly used are cashews, almonds, pistachios

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Start by soaking sago in just enough water to cover it for at least 1 hour and up to 3 hours in advance. The grains should absorb all of the water and be plump when ready.

    Sago pearls soaked in water until plump

    In a small pan, dry roast the vermicelli until lightly golden. Set aside.

    In a medium size saucepan on medium heat, bring milk to a boil, stirring occasionally to make sure that it does not scorch the bottom. Add the soaked sago, roasted vermicelli and cook, stirring occasionally, till sago turns transparent and vermicelli is tender.

    Boiling milk in a steel saucepan, adding soaked tapioca and roasted vermicelli

    Stir in sugar, ground cardamom, saffron and mix well. Cook till sugar melts and the kheer thickens slightly. Turn off the heat.

    Adding saffron, cardamom, sugar to the pudding and cooking until tapioca pearls turn transparent

    Kheer will thicken as it cools. Garnish with chopped nuts and serve at room temperature or chilled.

    Chopped nuts being added to Sago kheer

    Tips

    • Make sure to use medium size sago grains to make this kheer. Small ones might become overcooked and mushy.
    • When soaking sago, make sure to add just enough water. Too much water will make them fall apart while cooking.
    • Feel free to use 2% milk. Add some cream or evaporated milk to make it more creamy and decadent.
    • Stir in 1 tablespoon of ground almonds or almond flour to make the kheer thick and taste nutty. MTR badam mix is also a great addition.
    • Sabudana kheer tends to thicken as it sits. So turn off the heat once the sago pearls are cooked through.
    • If the kheer gets too thick, then stir in some milk to thin it out.
    • Leftover kheer can be stored in an airtight container in the the fridge for up to 3 days. I do not recommend freezing this dessert.
    Grey bowl placed on a Pewter tray with sago kheer topped with nuts

    You might also like

    Here are a few more North Indian dishes that you might enjoy:

    • Jammu & Kashmir -- Palak Nadir (Spinach & Lotus Stem Curry)
    • Vegetarian Himachal Pradesh Thali
    • Rajasthan -- Lunch Thali
    • Meghalaya -- Vegetarian Jadoh (with Tofu)
    Grey bowl with Sago Pudding on a pewter colored tray

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Grey bowl with Sago Kheer

    Sindhi Kheerni

    Sago Kheer is a creamy, decadent milk pudding made with tapioca pearls. It is easy to make and is perfect for any celebration.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 5 mins
    Cook Time: 20 mins
    Soaking Time:: 1 hr
    Total Time: 1 hr 25 mins
    Course: Dessert
    Cuisine: sindhi
    Servings: 8 servings

    Ingredients

    • ¼ cup Sago pearls
    • 3 tablespoons Vermicelli (Semya)
    • 2 cups (500 ml) Whole or 2% Milk
    • 3~4 tablespoons Sugar, adjust as per taste preference
    • 3 tablespoons Chopped Nuts
    • ⅛ teaspoon Ground Cardamom
    • A pinch Saffron

    Instructions

    • In a small bowl, add sago and just enough water to cover it. Soak for at least 1 hour and up to 3 hours in advance. The grains should absorb all of the water and be plump when ready.
    • In a small pan, dry roast the vermicelli until lightly golden, about 2~3 minutes. Set aside.
    • In a medium size saucepan on medium heat, bring milk to a boil, stirring occasionally to make sure that it does not scorch the bottom. Add the soaked sago, roasted vermicelli and cook, stirring occasionally, till sago turns transparent and vermicelli is tender, about 10~12 minutes
    • Stir in sugar, ground cardamom, saffron and mix well. Cook till sugar melts and the mixture thickens a little bit, about 5~7 minutes. Turn off the heat.
    • Kheer will thicken as it cools. Garnish with chopped nuts and serve at room temperature or chilled.

    Video

    Notes

    • Make sure to use medium size sago grains to make this kheer. Small ones might become overcooked and mushy.
    • When soaking sago, make sure to add just enough water. Too much water will make them fall apart while cooking.
    • Feel free to use 2% milk. Add some cream or evaporated milk to make it more creamy and decadent.
    • Stir in 1 tablespoon of ground almonds or almond flour to make the kheer thick and taste nutty. MTR badam mix is also a great addition.
    • Sabudana kheer tends to thicken as it sits. So turn off the heat once the sago pearls are cooked through.
    • If the kheer gets too thick, then stir in some milk to thin it out.
    • Leftover kheer can be stored in an airtight container in the the fridge for up to 3 days. I do not recommend freezing this dessert.

    Nutrition

    Calories: 306kcal | Carbohydrates: 63g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 43mg | Potassium: 106mg | Fiber: 1g | Sugar: 54g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Foodiliciousnan

      May 19, 2013 at 5:21 am

      Must be so much fun to watch her crawl everywhere. In Tamil nadu too we make specific dishes for each milestone. Sindhi or not, the kheer and the presentation both look really nice

      Reply
    2. Archana Potdar

      May 19, 2013 at 9:31 am

      Congrats! Love the kheer. Did Baby like it? I am guest hosting Healthy Salads till the 31st May ‘2013. Do send me your entries

      Reply
    3. Poornima Porchelvan

      May 19, 2013 at 1:19 pm

      yummy and i love the clicks very much.

      Reply
    4. Priya Suresh

      May 20, 2013 at 9:40 am

      Tremendous and such a rich looking kheer, who can resist to it..Beautifully presented.

      Reply
    5. Srivalli

      May 20, 2013 at 12:37 pm

      As such Pavani, when it comes to most common dishes like the payasam and halwas, all the states follow the same procedure..your bowl looks so inviting..what's more interesting is your daughter. congrats on her milestone.now you have hands-full right..and I never knew about these terms in telugu, thanks for sharing, I must ask Amma abt it..:)..I love that term with polis..so cute..

      Reply
    6. Nalini's Kitchen

      May 20, 2013 at 6:37 pm

      Wow!!!!wonderful clicks Pavani,can't take my eyes from those lovely clicks..such an exotic sweet.

      Reply
    7. Suma Gandlur

      May 20, 2013 at 7:17 pm

      What's there in a name? The humble semya - sago kheer tastes delicious with all that lovely stuff that went into it. 🙂

      Reply
    8. Nivedhanams Sowmya

      May 21, 2013 at 12:26 pm

      looks so royal and rich!!! simple kheer presented so beautifully!!! looks super delicious!!!SowmyaEvent - Authentic Indian Sweets w giveawayEvent - Kid's delight - Sweet TreatsEvent - WTML w giveaway

      Reply
    9. vaishali sabnani

      May 21, 2013 at 1:37 pm

      Pavani...I can visualize the little one crawling...and must say that kheer is so well done..you would so many Sindhis to shame..super one, and of course as always love the clicks.

      Reply
    10. Global Tastes & Travels Inc.

      May 22, 2013 at 2:06 am

      I love sago and the thick creamy consistency of this kheer. Also congrats to Disha - she must be having so much fun exploring!

      Reply
    11. Global Tastes & Travels Inc.

      May 22, 2013 at 2:06 am

      I love sago and the thick creamy consistency of this kheer. Also congrats to Disha - she must be having so much fun exploring!

      Reply
    12. Santhi Siva

      May 22, 2013 at 5:51 am

      Nice pic! I can finish the whole bowl.

      Reply
    13. PJ

      May 22, 2013 at 8:47 am

      On yea, we too celebrate the milestone with different desserts.It is indeed so cute to watch the lil ones crawl :)And coming to the kheer, I have no words to say how awesome the clicks look and how beautiful the bowls are 🙂

      Reply
    14. Harini-Jaya Rupanagudi

      May 24, 2013 at 6:24 pm

      Looks so yumm..love the silverware 🙂

      Reply
    15. Charul @ Tadka Masala

      May 26, 2013 at 12:00 pm

      The name reminded me of Kareena's dialogue from Jab We Met .. bhatinda ki sikhni hu me! :PYumm looking kheerni! 🙂

      Reply
    16. The Pumpkin Farm

      June 02, 2013 at 5:50 am

      either ways, it looks yumm, so liked ur version of kheerni, and congratulations for your little one's new progress

      Reply
    17. Saras

      June 08, 2013 at 4:55 am

      Inviting Kheer..Picture are very attractive dear..

      Reply
    18. Ritika

      February 13, 2019 at 1:56 pm

      looks so delicious.

      Reply

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